This yummy low carb Mexican bake is a perfect weeknight meal or make ahead lunches for the week.
Seriously guys how do you not love a single pan dinner. How great is it to throw everything together then bake - plus the best part of all, less clean up!
I have been obsessed with my cast iron pan for about a year now and highly recommend going and getting on if you don’t already have one in your collection. They are honestly so versatile and easy to work with contrary to what people say.
One key piece with cast-iron is to make sure you dry them fully after your wash them (and yes you can use soap). If you don't wash them fully you risk them rusting which no one wants, so all you need to do is place it in a 350-degree oven for 15-20 minutes. It dries it completely and you will have no need to worry. Plus, how easy is it really to dry things in the oven?
This hack is also super helpful with muffin tins. I don’t know about you guys but they sometimes are seriously a big pain to dry but pop them in the oven for a few and problem solved.
So back to this really yummy dish. I tend to make this for make-ahead lunches - it’s super yummy, easy, and low carb so you can feel really good about eating this all week.
So I hope you love this as much as we do at my house!
prep time 25 minutes
cook time 35 minutes
total time 1 hour
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp cumin
1 3/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
4 chicken breasts (approx. 1.5 lbs)
1 red pepper
1/2 white onion
1 head of cauliflower
1/2 jalapeno finely chopped
1 cup chicken stock
1 can black beans drained
1.5 cups frozen corn kernels
3/4 cup cheddar cheese
cilantro, lime & avocado to garnish
Preheat oven to 350. In a small bowl combine garlic powder, smoked paprika, cumin, salt, cayenne pepper and black pepper.
Sprinkle 1/3 of your spice mixture over both sides your chicken. In a large oven-safe frying pan drizzle a small amount of olive oil then cook your chicken for 4-5 minutes per side (depending on the thickness) or until it is 3/4 of the way cooked. Set aside.
In a food processor pulse cauliflower florets until it resembles rice (or you can use a cheese grater and grate your florets). Slice your red pepper and onion into thin strips then add into the hot pan. Sprinkle another 1/3 of the spice mix over the peppers and onions and sauté 3-4 minutes or until vegetables are cooked through. Add in cauliflower, jalapeños, black beans, corn, remaining spices and chicken stock. Stir until fully combined then add chicken to the top and sprinkle with cheddar cheese. Bake in the oven for 20 minutes or until chicken is fully cooked and cheese is melted.
Serve with sliced avocado, lime wedges, cilantro and jalapeño slices.